Heston Blumenthal is a British chef famous for his Michelin-starred restaurants and his use of molecular gastronomy and sensory cooking. He is an accomplished cookbook author, television personality and restaurateur. His flagship restaurant, The Fat Duck, is one of only four restaurants in Britain with three Michelin stars. Blumenthal’s signature cooking style includes “food pairing”, where recipes are created by assembling ingredients with molecular similarities. He is also a pioneer in multi-sensory cooking, which involves consideration of each of the five senses when constructing a dish. Some of his best-known creations include crab ice cream on top of crab risotto, and white chocolate paired with caviar, and snail porridge. Blumenthal has been the recipient of a number of awards such as GQ Chef of the Year (2010/2011), Best Restaurant of the Year (1998), Food Book of the Year for The Big Fat Duck Cookbook (2009). The Fat Duck was awarded the “Best Restaurant in the World” accolade in 2005 by The World’s 50 Best Restaurants and has featured on the list for the last 11 years.
Candida Crewe, daughter of food critic Quentin Crewe, reflects on the life of her father and how he came to pen what many chefs regard as one of the best books on French cuisine ever written, Great Chefs of France.